Restaurant announces reopening as part of £15m revamp at York hotel

Hudson’s by Craig Atchinson, the three AA Rosette restaurant at The Grand Hotel & Spa, is set to reopen on Tuesday (22nd August), following a change of location and renovation within the hotel.

As part of the five-star hotel’s £15m refurbishment, Hudson’s has moved from its previous home to a smaller, adjacent room, reducing covers from 60 to 28.

The restaurant’s menu will now offer a nine-course, locally-sourced tasting menu and wine flight designed by head chef Craig Atchinson and Hudson’s restaurant manager Antonio De Angelis.

Dishes include the Duke of York potato, lovage, shallot, and roasted chicken skin; the Tunworth, brassicas, wild mushrooms, truffle, and preserved roots; and North Atlantic stone bass, langoustines, fennel, and buckwheat.

Craig Atchinson, head chef of The Grand Hotel & Spa’s restaurants, said: “The team and I are so excited to re-open Hudson’s with a fresh look and a new menu where nature and luxury combine.

“The menu features a few signature dishes with a focus on wild food – including my summer vegetable plate, a winner of the Fine Dining in Yorkshire category at this year’s Food Porn Awards.

“The nature of a tasting menu means that we will be able to ensure that every single dish is nothing but perfect, and our ethos goes beyond the food – we’ve worked with a local potter to create mini vases to house wildflowers and herbs sourced by our forager. It’ll be a very special experience for our guests.”

Philip Bolson, general manager of The Grand Hotel & Spa, York, added: “We’re delighted to see Hudson’s re-open. The Grand is Grade II listed so while the space hasn’t been dramatically overhauled, we’ve unveiled a few exquisite historic details that we love – and we think our visitors will too.

“Between the fine dining options offered at Hudson’s and our recently-launched small plates casual dining restaurant The Rise, we’re proud that The Grand has evolved to become one of York’s top culinary destinations, open to visitors, hotel guests and the local community.”

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